Americana Outdoors E-Magazine - October 2019

SMOKED BEEF STEW

A lot of people love to smoke food in the summer, but the smoky flavour is also a nice comfort on those cold long dark winter days. Try this recipe for Smoked Beef Stew and you’ll have your Bradley Smoker running all year round!

INGREDIENTS

DIRECTIONS 1. Make the rub by mixing together the sugar and all the spices. Generously rub the spice mixture all over the stewing beef cubes. 2. Set the smoker to 250°F using wood bisquettes of choice. 3. Smoke the stewing beef cubes for 2 hours. 4. Dump the beef cubes with remaining ingredients (minus corn starch and water) into a slow cooker. Cook on low for about 8 hours. 5. With about 15 minutes remaining, whisk togeth- er the corn starch and water to create a slurry. Whisk that into the stew to thicken it. 6. Serve the stew with some fresh bread.

• 2 pounds stewing beef, cut into inch cubes • 1 tbsp sugar • 1 tbsp paprika • 1 tsp salt • 1 tsp ground black pepper • 1 tsp garlic powder • 2 tsp dry oregano • 1/2 tsp thyme • 1/2 tsp cayenne pepper • 2 onions, diced • 6-8 carrots, peeled and diced • 6-8 medium potatoes, peeled and diced • 1 can (28oz) diced tomatoes • 5 cups beef broth • 1-2 tbsp corn starch for thickening • 1-2 tbsp water